Orange & White Chocolate Sponge

A stunning cake that will fast become a failsafe option for any event

• Cooking Time Prep 30 mins
  Cook 40 mins
• Skill Level Moderately easy
• Servings Cuts into 10 slices

Nutrition per serving

• Kcalories

  567

• Protein

  9g

• Carbs

  45g

• Fat

  40g

• Saturates

  21g

• Fibre

  1g

• Sugar

  37g

• Salt

  0.7g

Ingredients

• 175g butter, softened, plus extra for greasing
• 175g golden caster sugar
• finely grated zest 4 orange and juice of 1
• 4 egg, separated
• 100g self-raising flour
• 1 tsp baking powder
• 100g ground almonds
• For the icing
• 200g white chocolate
• 200ml crème fraîche
• 100g white chocolate, to decorate

Directions

1. Heat oven to 180C/fan 160C/gas 4. Butter two 20cm round sandwich tins and line the bases with baking parchment. Tip the sugar into a mixing bowl and add the softened butter and orange zest. Beat for 1 min or so until pale and fluffy, then beat in the egg yolks. Sift the flour and baking powder over the cake mixture and fold in lightly. Finally, fold in the almonds and orange juice. Whisk the egg whites until they just hold their shape. Fold one-third of the egg white into the cake mix, using the whisk. Repeat with another third, then the final third. Take care not to over-mix or you will lose the lightness of the egg whites.
2. Divide the cake mix between the prepared tins and bake for 30-35 mins. Cool in the tin for 5 mins, then turn out onto a wire rack, peel off the lining paper and leave to cool.
3. To make the icing, melt the chocolate over a pan of barely simmering water or in the microwave on High for 1½ mins, stirring every 30 secs, then leave to cool. Whip the crème fraîche until thick, then fold in the white chocolate. Set one cake on a serving plate or cake stand. Spoon half the icing onto the cake and top with the other cake. Spread with the rest of the icing, then allow to set in the fridge for at least 1 hr.
4. If you want to make the decorative curls, melt the chocolate in a bowl over simmering water or in a microwave and spread thinly over a baking tray. Leave the tray in the fridge for the chocolate to harden a bit, then use a fish slice or angled knife blade to scrape chocolate curls. Pile the curls in the middle of the cake and serve cut into slices.

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Cappuccino Cake

If you've offered to bake a treat for a stall or your local coffee morning then this cake stall classic is just the thing

• Cooking Time Prep 15 mins
  Cook 30 mins
• Skill Level Easy
• Servings Cuts into 12 slices

Nutrition per serving

• Kcalories

  559

• Protein

  5g

• Carbs

  48g

• Fat

  39g

• Saturates

  23g

• Fibre

  1g

• Sugar

  29g

• Salt

  0.72g

Ingredients

• 250g pack butter, softened
• 250g light soft brown sugar plus 2-3 tbsp
• 300g self-raising flour
• 4 eggs, beaten
• 50g walnuts, toasted and finely chopped (a food processor is easiest), optional
• 200ml very strong coffee (made fresh or with instant), cooled
• For the frosting
• 500g tub mascarpone
• 2 tbsp light soft brown sugar
• cocoa powder or drinking chocolate to decorate

Directions

1. Heat oven to 180C/fan 160C/gas 4. Butter 2 x 20cm sandwich tins and line the bottoms with greaseproof paper. Beat butter and sugar together with electric beaters until pale and creamy. Add the fl our and eggs in one go and keep beating until evenly mixed. Fold in the walnuts (if using) and half of the coffee. Spoon the mix into the prepared tins and bake for 25-30 mins or until golden and well risen.
2. Leave the cakes in their tins for 5 mins before turning onto a wire rack. Sweeten the remaining coffee with the extra sugar and sprinkle 4 tbsp over the sponges. Leave to cool completely.
3. While the cakes cool, make the frosting. Tip the mascarpone into a large bowl and beat in the sugar and remaining coffee until smooth and creamy. Use about half of the frosting to sandwich the sponges together then, using a palette or cutlery knife, spread the rest of the frosting over the top of the cake. Decorate with a dusting of cocoa powder or drinking chocolate. If you're making this cake to eat at home, it will keep covered in the fridge for 2-3 days.

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Gluten-Free Lemon Drizzle Cake

With a special surprise ingredient, this gluten free cake stays beautifully moist. To everyone's amazement it's mash potato!

• Cooking Time Prep 30 mins
  Cook 40 mins
• Skill Level Easy
• Servings Serves 8 - 10

Nutrition per serving

• Kcalories

  514

• Protein

  9g

• Carbs

  41g

• Fat

  36g

• Saturates

  2g

• Fibre

  2g

• Sugar

  35g

• Salt

  0.88g

Ingredients

• 200g butter, softened
• 200g golden caster sugar
• 4 eggs
• 175g ground almonds (to make it nut free see below)
• 250g mashed potatoes
• zest 3 lemons
• 2 tsp gluten-free baking powder (Supercook does one)
• For the drizzle
• 4 tbsp granulated sugar
• juice 1 lemon

Directions

1. Heat oven to 180C/fan 160C/gas 4. Butter and line a deep, 20cm round cake tin. Beat the sugar and butter together until light and fluffy, then gradually add the egg, beating after each addition. Fold in the almonds, cold mashed potato, lemon zest and baking powder.
2. Tip into the tin, level the top, then bake for 40-45 mins or until golden and a skewer inserted into the middle of the cake comes out clean. Turn out onto a wire rack after 10 mins cooling. Mix the granulated sugar and the lemon juice together, then spoon over the top of the cake, letting it drip down the sides. Let the cake cool completely before slicing.

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Ultimate Chocolate Cake

Indulge yourself with Angela Nilsen's heavenly moist and fudgy chocolate cake - perfect for celebrations - birthdays, weddings, christenings - any excuse!

• Cooking Time Prep 30 mins - 40 mins
  Cook 1 hr - 1 hr, 30 mins
• Skill Level Easy
• Servings Cuts into 14 slices

Nutrition per serving

• Kcalories

  541

• Protein

  6g

• Carbs

  55g

• Fat

  35g

• Saturates

  20g

• Fibre

  2g

• Sugar

  40g

• Salt

  0.51g

Ingredients

• 200g good quality dark chocolate, about 60% cocoa solids
• 200g butter
• 1 tbsp instant coffee granules
• 85g self-raising flour
• 85g plain flour
• ¼ tsp bicarbonate of soda
• 200g light muscovado sugar
• 200g golden caster sugar
• 25g cocoa powder
• 3 medium eggs
• 75ml buttermilk (5 tbsp)
• grated chocolate or curls, to decorate
• For the ganache
• 200g good quality dark chocolate, as above
• 284ml carton double cream (pouring type)
• 2 tbsp golden caster sugar

Directions

1. Butter a 20cm round cake tin (7.5cm deep) and line the base. Preheat the oven to fan 140C/conventional 160C/ gas 3. Break 200g good quality dark chocolate in pieces into a medium, heavy-based pan. Cut 200g butter into pieces and tip in with the chocolate, then mix 1 tbsp instant coffee granules into 125ml cold water and pour into the pan. Warm through over a low heat just until everything is melted-don't overheat. Or melt in the microwave on Medium for about 5 minutes, stirring half way through.
2. While the chocolate is melting, mix 85g self-raising flour, 85g plain flour, ¼ bicarbonate of soda, 200g light muscovado sugar, 200g golden caster sugar and 25g cocoa powder in a big bowl, mixing with your hands to get rid of any lumps. Beat 3 medium eggs in a bowl and stir in 75ml (5 tbsp) buttermilk.
3. Now pour the melted chocolate mixture and the egg mixture into the flour mixture, stirring just until everything is well blended and you have a smooth, quite runny consistency. Pour this into the tin and bake for 1 hour 25-1 hour 30 minutes-if you push a skewer in the centre it should come out clean and the top should feel firm (don't worry if it cracks a bit). Leave to cool in the tin (don't worry if it dips slightly), then turn out onto a wire rack to cool completely.
4. When the cake is cold, cut it horizontally into three. Make the ganache: chop 200g good quality dark chocolate into small pieces and tip into a bowl. Pour a 284ml carton of double cream into a pan, add 2 tbsp golden caster sugar, and heat until it is about to boil. Take off the heat and pour it over the chocolate. Stir until the chocolate has melted and the mixture is smooth.
5. Sandwich the layers together with just a little of the ganache. Pour the rest over the cake letting it fall down the sides and smoothing to cover with a palette knife. Decorate with grated chocolate or a pile of chocolate curls. The cake keeps moist and gooey for 3-4 days.

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Light & Fluffy Chocolate Mocha Cake

Have your cake and eat it, with this beautifully decadent low-fat chocolate cake

• Cooking Time Prep 30 mins
  Cook 20 mins
• Skill Level Moderately easy
• Servings Serves 8

Nutrition per serving

• Kcalories

  180

• Protein

  5g

• Carbs

  27g

• Fat

  7g

• Saturates

  3g

• Fibre

  1g

• Sugar

  18g

• Salt

  0.33g

Ingredients

• softened butter, for greasing
• 3 large eggs
• 85g caster sugar
• 70g plain flour
• 1 tbsp cornflour
• 2 tbsp cocoa
• ½ tsp baking powder
• For the icing and filling
• 25g dark chocolate, chopped (don't use 75% chocolate, or the icing will be bitter)
• 1 tbsp strong black coffee
• 100g light soft cheese
• 100g 0% Greek yogurt
• 2 tbsp icing sugar
• To decorate
• 15g dark chocolate, chopped

Directions

1. Heat oven to 180C/160C fan/gas 4. Lightly butter and line the bases of 2 x 18cm sandwich tins with baking paper. Whisk the eggs and sugar until light and fluffy, about 5 mins with a tabletop mixer or 10 mins using an electric hand whisk. The mixture will have increased greatly in volume and be thick enough to leave a trail on the surface when the whisk blades are lifted.
2. Sift the flour, cornflour, cocoa and baking powder over the surface and fold in gently using a large metal spoon. Divide between the tins, gently spreading the mixture to the edges, then bake for 15-20 mins until the cakes are well risen, have begun to shrink away from the sides of the tins and spring back when gently pressed. Leave to cool in the tins for 5 mins, then turn out onto a rack.
3. To decorate, microwave the chocolate and coffee together on Medium for 20-30 secs until the chocolate has melted. Gently stir until smooth, then cool slightly. Beat the soft cheese with the yogurt and icing sugar until smooth, then spoon half the mixture into a small bowl stir in the melted chocolate and set aside. Place one cake on a serving plate and spread with the yogurt mixture. Cover with the other cake, then spread the chocolate yogurt mixture over the top.
4. To finish, microwave the 15g chocolate on Medium for about 20 secs until melted. Stir gently until smooth, then drizzle all over the cake.

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Chocolate Birthday Cake

We used colourful candles rather than artificial sweets to brighten up this tasty birthday cake

• Cooking Time Prep 20 mins
  Cook 25 mins
• Skill Level Easy
• Servings Serves 12

Nutrition per serving

• Kcalories

  432

• Protein

  6g

• Carbs

  65g

• Fat

  18g

• Saturates

  10g

• Fibre

  3g

• Sugar

  51g

• Salt

  0.41g

Ingredients

• 140g butter, plus extra for the tin
• 175g golden caster sugar
• 2 eggs
• 225g self-raising wholemeal flour
• 50g cocoa powder
• ¼ tsp bicarbonate of soda
• 250g natural yogurt
• To decorate
• 300g golden icing sugar, sieved
• 2 tbsp cocoa powder, sieved
• 1 tbsp butter, melted
• 3-4 tbsp boiling water
• 50g each white, plain and milk chocolate, broken into squares

Directions

1. Heat oven to 180C/fan 160C/gas 4. Butter and line the base of a 18 x 28cm cake tin or tray. Put the butter and sugar into a bowl; beat together with electric hand beaters until light and fluffy. add the eggs a little at a time, beating well between each addition.
2. Sieve the flour, cocoa and bicarbonate of soda into the bowl, then tip in any bran left in the sieve. Pour in the natural yogurt. Stir everything to a smooth mixture and spoon into the prepared tin. Bake for 20-25 mins until just firm and shrinking away from the sides of the tin. Cool in the tin for 5 mins, then turn onto a wire rack to cool completely.
3. For the icing, sieve the icing sugar and cocoa into a bowl, then pour in the butter and 2 tbsp just-boiled water. Stir together to a smooth, spreadable consistency. if it's too stiff, very carefully add a little more boiling water, drop by drop.
4. Spread the icing over the top of the cake, using a palette knife dipped in hot water. Will keep in an airtight container for up to 1 week.
5. Melt the chocolates in three different bowls in the microwave on High for 1 min or over a pan of simmering water. Spoon the melted chocolates into three plastic disposable piping bags. Snip the ends off and pipe 12 simple shapes on top of the cake. Leave to set. Just before serving, cut the cake into 12 squares and push in the candles.

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Birthday Bug Cake

Children will love the butterfly and ladybird decorations on this colourful cake - and you'll love its simplicity

• Cooking Time Prep 50 mins
  Cook 1 hr, 20 mins
• Skill Level Easy
• Servings Serves 16

Nutrition per serving

• Kcalories

  536

• Protein

  7g

• Carbs

  64g

• Fat

  30g

• Saturates

  18g

• Fibre

  1g

• Sugar

  47g

• Salt

  0.28g

Ingredients

• Easy vanilla cake and syrup mix (see recipe below)
• 100g white chocolate (I used Milkybar)
• Basic vanilla buttercream mix (see Easy vanilla cake recipe below)
• 12 giant chocolate buttons, 6 cut in half
• treat-size pack chocolate buttons
• 2 chocolate sticks (I used Matchmakers)
• hundreds and thousands
• multicoloured candles
• red (or whatever colour you like) writing icing tubes (I used Asda)
• multicoloured candles

Directions

1. Bake the Easy vanilla cake in a greased, lined deep 20cm cake tin as in the basic recipe; drench with syrup and leave to cool. Leave the oven on.
2. Break the white chocolate into cubes into a microwaveable bowl, and heat on High for 1 min (or melt over a pan of simmering water). Stir, then leave any remaining lumps to melt in the warm liquid chocolate. Once just-warm, beat the chocolate into the buttercream.
3. Start the butterflies. Put the whole giant buttons on a flat baking tray on non-stick baking paper, then put into the oven for 20-30 secs or until the chocolate looks shiny. Take out, scatter with hundreds and thousands, then leave to set completely before cutting in half with a large non-serrated knife. For the ladybirds, pipe dots of icing all over the already cut giant button halves, then leave aside to dry.
4. Spread the buttercream over the cake, then start to arrange the butterflies. Cut each Matchmaker into 3-these will make the bodies. Press onto the cake, then stick four giant button halves around each body to make 'wings'. For the ladybirds, place two spotty button halves together, then use a small button for the head. Scatter more hundreds and thousands all over the cake, then poke in the candles.

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Hannah Obees Salted Caramel Chocolate Cake

This sophisticated cake, one of the final three in our 20th birthday cake competition, is dark, rich and moist

• Cooking Time Prep 45 mins
  Cook 1 hr, 10 mins
• Skill Level For the keen cook
• Servings Serves 12 - 0

Nutrition per serving

• Kcalories

  901

• Protein

  7g

• Carbs

  97g

• Fat

  57g

• Saturates

  32g

• Fibre

  3g

• Sugar

  76g

• Salt

  2.35g

Ingredients

• 115g salted butter, plus extra for greasing
• 225g plain chocolate (70% cocoa)
• 150ml milk
• 225g light muscovado sugar
• 2 tsp vanilla extract
• 2 large eggs, separated
• 150ml crème fraîche
• 225g self-raising flour
• 1 tsp baking powder
• 1 tbsp sea salt crystals
• chocolate truffles, to decorate
• For the caramel
• 450g caster sugar
• 2 tbsp golden syrup
• 115g salted butter
• 125ml double cream
• 2 tbsp crème fraîche
• For the chocolate ganache
• 225g plain chocolate (70-80% cocoa solids)
• 250ml double cream
• dessertspoon sea salt crystals (or to taste)

Directions

1. First, make the caramel. Pour 100ml water into a large saucepan. Add the sugar and golden syrup, gently cook until melted, then turn up the heat a bit and cook until the caramel is a dark goldenbrown colour. Swirl the pan occasionally to prevent sticking but do not stir. Turn off the heat and carefully whisk in the butter, double cream and crème fraîche-it will bubble up quite high. Whisk until smooth, then leave to cool until slightly set. You can make this up to 3 days in advance and chill in the fridge-just gently reheat until soft enough to spread before assembling the cake.
2. Now make the cake. Heat oven to 180C/160C fan/gas 4. Grease a 23cm springform cake tin and line the base with baking parchment. Melt the chocolate, butter and milk in a large pan over a low heat, stirring until smooth. Remove from heat, then beat in the sugar and vanilla. Cool slightly. Beat the egg yolks and crème fraîche together, then mix this into the chocolate mixture, followed by the flour and baking powder. Whisk the egg whites in a clean bowl until stiff peaks form. Stir a third of the egg whites into the cake mix, then gently fold in the rest along with the sea salt. Pour into the prepared tin and bake for 40-50 mins until firm to touch. Leave to cool for 20 mins, then remove from the tin and finish cooling on a wire rack.
3. For the ganache, heat the chocolate and cream together over a low heat until the chocolate has melted. Pour into a bowl to cool.
4. To assemble, slice the cooled cake in half horizontally. Sandwich together with some of your caramel-you may not need it all, but be generous in order to balance the bittersweet ganache topping. Spread the ganache over the top of the cake and sprinkle with some sea salt crystals and chocolate truffles, if you like.

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Louise Reads Coffee Crunch Cake

This recipe pairs a nutty meringue with coffee-flavoured Victoria sponge. No wonder it made it into the top three in our 20th birthday cake competition

• Cooking Time Prep 40 mins
  Cook 40 mins
• Skill Level Moderately easy
• Servings Serves 8

Nutrition per serving

• Kcalories

  565

• Protein

  6g

• Carbs

  66g

• Fat

  33g

• Saturates

  19g

• Fibre

  1g

• Sugar

  49g

• Salt

  1g

Ingredients

• 175g softened butter, plus extra for greasing
• 175g caster sugar
• 3 medium eggs
• 175g self-raising flour
• 1 tsp baking powder
• For the meringue topping
• 2 egg whites
• 100g caster sugar
• 3 tsp instant coffee granules
• 25g chopped walnuts
• For the filling
• 100g softened butter
• 50g icing sugar, sifted
• For the drizzle icing
• 3 tbsp icing sugar

Directions

1. Make the meringue: whisk the egg whites until stiff, add half the sugar, whisk again until stiff, then repeat with the remaining sugar. Mix the coffee with 3 tbsp boiling water to dissolve the granules. Gently fold the walnuts and 1 tsp of the coffee into the meringue. Set aside while you make the cake mixture.
2. Heat oven to 180C/160C fan/gas 4. Grease 2 x 20cm loose-bottomed sandwich tins and line the bases with baking parchment. Beat together the butter and sugar until light and fluffy, then gradually whisk in the eggs. Fold in the flour and baking powder, then finally fold in 2 tsp of the coffee liquid. Divide the mixture between the 2 tins, putting a little more mixture in one than the other.
3. Spread the meringue on top of the tin containing less cake mix. Bake the untopped sponge for about 20 mins until an inserted skewer comes out clean. Continue baking the meringue-topped sponge for an additional 20 mins, then carefully remove both cakes from their tins and leave to cool on a wire rack.
4. To make the filling, beat the butter and icing sugar together, adding 2 tsp more coffee. To make the icing, mix a final tsp of the coffee into the icing sugar. Add a drop more water to make a runny icing. 5 Sandwich the 2 cakes together with the coffee filling, putting the meringuetopped sponge on top. Drizzle all over with the coffee icing to finish.

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Banoffee Marshmallow Cake

This fun cake won the 11-17 age group in our 20th birthday cake competition

• Cooking Time Prep 30 mins
  Cook 50 mins
• Skill Level Easy
• Servings Serves 10

Nutrition per serving

• Kcalories

  659

• Protein

  9g

• Carbs

  82g

• Fat

  35g

• Saturates

  19g

• Fibre

  1g

• Sugar

  53g

• Salt

  0.97g

Ingredients

• 165g butter, plus extra for greasing
• 165g soft light brown or light brown muscovado sugar
• 325g self-raising flour
• 1 rounded tsp baking powder
• 1 rounded tsp ground cinnamon
• 4 large eggs
• 4 tbsp milk
• 2 large ripe bananas
• For the filling
• 300ml pot double cream
• 1 banana
• 50g marshmallows, chopped, plus extra whole ones to decorate
• 450g jar dulce de leche

Directions

1. Heat oven to 190C/170C fan/gas 5. Grease and line the bottom of a round 21cm loose-bottomed cake tin. With a wooden spoon or electric mixer, beat the butter and sugar together until smooth and a pale, creamy colour. In a separate bowl, sift together the flour, baking powder and cinnamon. One at a time, beat each egg into the butter mixture along with a tbsp of the dry mixture, then beat in the milk and fold in the rest of the dry ingredients until well combined.
2. In the bowl that contained the flour, mash the bananas until smooth and lump-free-whizz with the electric mixer if needed-then fold into the rest of the mixture until well combined. Spoon into the tin and smooth over the surface. Bake for 45-50 mins, until a skewer inserted into the centre comes out clean. Leave to cool for 5 mins, then remove from tin and continue cooling on a wire rack.
3. Use a serrated knife to cut the cake horizontally into 3 equal layers. Whip the cream until it forms stiff peaks, then chop the banana into small pieces and fold into the cream, along with the marshmallows. On the first layer, spread a generous covering of the dulche de leche, followed by half of the cream mixture. Sandwich the second layer on top and repeat. Thickly spread dulche de leche over the top of the cake, then arrange extra marshmallows around the edge.

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